Oct 30 Pumpkin Turkey Chili

When the cold weather hits, all I want is a big bowl of warmth, usually in the form of chili. I don’t know what it is about chili but it literally warms the soul, perfect for weeknight dinners, gatherings with friends, a Sunday stove sitter, or for watching the game.

I went to a chili cook off in a little town along the Texas coast and I was surprised it was basically the same flavors and textures each and every spoonful. The one my girlfriends and I deemed the winner was only because it was slightly more spicy than the crowd. It made me crave some vegetables and other flavors for sure. Chili is so customizable too, add your favorite veggies, toppings, and meats. Which is what I did, I wanted more pumpkin so why not add it to our chili? This recipe is simple and delicious, mild for the littles but spiced enough to satisfy the most discerning chili lovers.

I might not be a native Texan but I know how to make a good bowl of chili, and yes it doesn’t have beans! (apparently beans are quite sacrilegious in my fair state, I used to love them in my chili but now they don’t sit well with me) This pot of chili also freezes easily, I like to portion it out for quick grab lunches for my husband and myself. I also have an option for my vegan and vegetarian peeps, just use your favorite beans in place of turkey. So easy and delicious!